Pumpkin pecan pancakes, or pancakes as they are called in German. My attention was drawn to my use of language a few days ago. My recipes were quite cool, but the naming did not suit the reader. It was about the Overnight O ats and she said that she thought it was a pity that the original languages of the country were not used. I then thought about how best to translate Overnight O ats. “Overnight oatmeal, maybe? I then said that I always select the titles of the recipes according to the search volume, because after all they want to be found. But that was still not enough for the reader and she wanted to know if people would also look for oatmeal. Let’s face it, we live in a globally connected world and every country adopts words from others and uses them in everyday life. Should I call ketchup “American-style tomato sauce” from now on, or pizza something like “flat rolled-out dough that can be topped?”

Vegan pancakes with oatmeal

These pancakes or pancakes are different from the other recipes on my site. Only oatmeal flour is used, and it behaves a little differently when baking in the pan than ordinary (even gluten-free) flours. The batter is overall much more compact and firm than, for example, the oil-free poppy seed lemon pancakes.

One of my favorite ingredients also comes into play and that I pumpkin puree. It’s really surprising why you can get it in every supermarket in the US. In Germany, on the other hand, I have hardly seen it anywhere ready in a jar or can. Not even on Amazon is there a German or European supplier for pumpkin puree, the MUST HAVE in my kitchen? Should I maybe start a company and offer organic pumpkin puree myself? Have I discovered a gap in the market? Maybe you’d like to join in, then post in the comments below.

Pumpkin, pumpkin puree, pumpkin spice, I can not get enough

Let’s move on to the ingredients and the production. I simply grind my own oatmeal in a high-powered blender, which doesn’t make the flour as fine as store-bought, but it’s more wholesome and cheaper. I make the dough in my high-powered blender. First comes in the vegetable milk, because the liquid should always be at the bottom of the blender, so it can work best.

Add pecans, coconut blossom sugar, oat flour, pumpkin puree, baking powder, bourbon vanilla, pumpkin spice and a hefty pinch of salt. Work once into an even dough and you’re done.

Here are a few more tips and tricks to make sure the pancakes bake out well with oatmeal:

THE RIGHT PAN: is the most important thing! I used to have bad pans and regularly got annoyed with the dough sticking. I am extremely happy with my current pans and very often use no oil at all when baking. If you don’t like Teflon pans, I recommend a good cast iron pan. Properly baked (google once here for tips) these pans should be really fun to use.
THE RIGHT OIL: When I use fat for frying, a so-called High Oleic oil, specially designed for very hot temperatures. Stay away from cold-pressed oils, because they change the fat structure when heated and can even be harmful to health. I’ve linked you to my favorite frying oil below with the ingredients.
USE PINSEL: This makes it easier to save oil by taking a small amount and using it to coat the pan.
PROVIDE WATER: The most important thing comes at the end, because the dough is very sticky and also not as easy to work with as a classic pancake batter. I therefore set aside a glass of water and carefully shape the dough with a moistened spoon. I recommend a coated spatula for flipping.

So, now nothing can go wrong. Time for pancakes, I’d say.

Pumpkin Pecan Pancakes are wonderful for breakfast, sweet lunch or dinner. They are also a special highlight for vegan brunch, with homemade rolls, Spicy Peanut Spread and Blackberry Jam. Let your imagination run wild.

The Oat Pumpkin Pecan Pancakes are:

Naturally sweetened
Light
Oil-free
filling
Easy to manufacture

Get started with these fluffy pancakes. I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.